From Scratch Guava Jam
When it’s guava season, one never says no to friends and family. A perfect item to have on hand for the family or for gift giving.
6 c. (7-8 pc.) guavas, peeled, ½-inch cubes
4 + 2 c. water
3 c. sugar
2 tsp lemon juice
1/4 tsp salt
Sterilize 6 (8 oz.) canning jars and lids according to manufacturer's instructions. In a saucepan over medium high heat; combine guavas, 4 cups of water, sugar, lemon juice and salt. Bring to a boil. Reduce heat to medium; allow to low boil 30 minutes. Remove from heat; let stand 10-15 minutes to cool. When cool enough to handle; remove seeds by pressing through a sieve back into saucepan on medium high heat Add remaining 2 cups of water and bring back to a boil. Reduce heat to low; allow to simmer 30 minute; stirring until thickened. Remove from heat; and skim off any foam. In a large saucepot or canner; heat water to a simmer. Quickly ladle mixture into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly. Place jars in rack, and slowly lower jars into saucepot or canner. The water should cover jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes. If not canning; store in refrigerator. Makes 3 pints.